Your whatcha' gonna eat planner. We start with a set of meals for the week, add a shopping list, recipes and time-saving tips. Can't cook? That's okay, we'll help you out. Seasoned chef? Use us to boost your creative muse. Focus is unprocessed, locally sourced, fresh and nutritious ingredients to pack a mondo yum-factor. Get out of the Box! Happy, healthy eating~

Vegetarian

We received 7 or 8 okra seedpods in our farm share this week and neither one of us had ever tried it. We found this simple recipe online and my husband swears they taste like fried clams. Worth a try with zero mucilage, you can decide if you serve with tartar sauce.

This was a new find on Heidi Swanson’s 101 Cookbooks food blog and is a definite keeper. I used the Brown Sugar and Rosemary Walnuts but think this would work with plain toasted walnuts or the almonds as well.

At the Little Seeds booth at Saturday’s Troy Farmers’ Market, they had a mix of young spinach leaves and purslane, an herb that contains alpha-linolenic acid, one of the sought after Omega-3 fatty acids, and is said to have both anti-inflammatory and antibiotic properties – Had to try it and this salad was a hit.

All together this soup took a little over an hour to make and was inspired by being sick of seeing the squash and sweet potatoes hanging out on the kitchen counter the last few weeks. It will taste great paired with the fresh spinach salad with chutney dressing and makes a great base for a sauce to toss with pasta.

Adapted from Plenty, this springy green salad goes great as a side to a warm panini, as Yotam suggests with grilled lamb chops or with a grilled ham steak . If you can find baby chard to toss in, do it – so good!

Adapted from Rose Levy Beranbaum’s Pie and Pastry Bible – I like this because the single crust focuses your attention on the fruit and cooking only the rhubarb allows the strawberries to remain distinctive. Sugar is reduced slightly in this version. Serve with or without freshly whipped cream.